I was just logging on to ask a similiar question and so happy to see this post 
I just finished Wilton's version of Stabilized whipped cream and they use 2 TBSP of Wilton's piping gel as the stabilizer. This recipe tasted fine BUT when i just went back in my fridge to use the rest of it to decorate my cake it had turned to mush. I mixed it with a spoon and it was almost liquid like. I rewhipped it and doubled the recipe but I am afraid of what it will do now that it is on my cake by tomorrow. Here is the wilton recipe:
1 C heavy whipping cream
2 TBSP confectioners sugar
2 TBSP Wilton Piping Gel
1/2 tsp wilton clear vanilla
Hope this helps. If anyone else has input on getting this stuff to hole up on a cake I'd love to hear it. I also tried the stabilized whipped cream recipe on CC using clear gelatin and the same thing happened 
Well I tried the merangue in different kinds of filling when I did my son's train cake. It definitely worked to stabilize them, but almost made some a little too rubbery. It worked well with a bavarian cream type filling, but I made a lemon curd and the texture was like a gummy candy 
I also used it in a chocolate hazlenut filling and I think without it, the filling would have been firm enough because the merangue made it like fudge. I used about a teaspoon in each filling. I would do it again, just with fillings I know will be really soft.
I tried to use the gelatin but failed. my faultt not the gelatin. Ina panic I found the recipe that used the piping gel. I was very skepic so I put in 3 tbsp not two. had not problems with it keeping the whipped cream stable. Used the whipped cream inside and out. Never thought of the meringue powder. Thanks for the suggestion.
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